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Do your kids eat fish? While Sawyer loves salmon, lately Liv has been hesitant to eat fish unless it’s made into a breaded patty (I find finger foods are always a hit with my kids). I also add caramelized onions and sweet red bell pepper for extra vitamins, potassium, and fiber!
💡 The great thing about this recipe is that we usually use leftover cooked salmon from earlier in the week. I love repurposing leftovers so no one gets bored eating the same foods throughout the week.
1 ½ lbs organic salmon, seasoned with salt, pepper, garlic powder, and onion powderWe often use leftover cooked salmon from earlier in the week, spiced any which way
2 small onions, chopped
½ red bell pepper, chopped
1 cup Panko style breadcrumbs If gluten-free, can sub with oats. If for Passover, sub with matzah meal.
2 large eggs, slightly beaten
3 tbsp mayo
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Sprinkle of parsley
Avocado oil for frying
1Bake salmon with avocado oil and seasoning at 425 F for 10-15 min or until cooked though
2Flake salmon with fork and let it cool
3Heat skillet over medium heat and sauté onions and red pepper til soft and fragrant - In a mixing bowl, combine salmon, sautéed onions and peppers, bread crumbs, beaten eggs, mayo, garlic, salt, black pepper, and fresh parsley.
4Mix and shape into croquettes. We used an ice cream scoop to create the patties.
5Heat oil in a pan over medium heat sauté croquettes until crispy brown on the outside.
6Use a paper-towel lined plate to absorb the excess oil and layer the croquettes over additional paper towels
Ingredients
1 ½ lbs organic salmon, seasoned with salt, pepper, garlic powder, and onion powderWe often use leftover cooked salmon from earlier in the week, spiced any which way
2 small onions, chopped
½ red bell pepper, chopped
1 cup Panko style breadcrumbs If gluten-free, can sub with oats. If for Passover, sub with matzah meal.
2 large eggs, slightly beaten
3 tbsp mayo
1 tsp garlic powder
1 tsp salt
1 tsp pepper
Sprinkle of parsley
Avocado oil for frying
Directions
1Bake salmon with avocado oil and seasoning at 425 F for 10-15 min or until cooked though
2Flake salmon with fork and let it cool
3Heat skillet over medium heat and sauté onions and red pepper til soft and fragrant - In a mixing bowl, combine salmon, sautéed onions and peppers, bread crumbs, beaten eggs, mayo, garlic, salt, black pepper, and fresh parsley.
4Mix and shape into croquettes. We used an ice cream scoop to create the patties.
5Heat oil in a pan over medium heat sauté croquettes until crispy brown on the outside.
6Use a paper-towel lined plate to absorb the excess oil and layer the croquettes over additional paper towels
Is this supposed to be 1-1.5 pounds, or is it actually 11.5 pounds of salmon?
Hi! Thank you so much for spotting our error… the editing tool we use seems to not like dashes whenever I use them… the recipe calls for 1-1.5lbs… just edited it on the website… thanks again!
Would this work with canned salmon?
Yes canned absolutely will work! We usually use fresh because we have leftovers from other salmon dishes made in the beginning of the week, and we use the leftovers for our base. Let me know how it comes out 🙂